Easiest Way to Vegan Appetizing Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root

Easiest Way to Vegan Appetizing Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root Delicious, fresh and tasty.

Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root. Great recipe for Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root. I arranged my grandmother's kimpira dish into a macrobiotic style. Serve on a plate without mixing too much after you add the mizuna.

The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but lotus root is another common ingredient for this cooking style.

The name Kinpira comes from legendary muscleman, and that shows how nutritious the dish really is.

Kinpira is a Japanese cooking style in which sliced vegetables are stir-fried and seasoned with sugar and soy sauce.

You can cook Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root

1. You need 1/2 bunch of Mizuna.

2. Prepare 200 grams of Lotus root.

3. You need 1 piece of Aburaage.

4. Prepare 1 of King oyster mushroom.

5. You need 2 tsp of Canola oil.

6. It’s 2 tsp of Sesame oil.

7. Prepare 1 1/2 tbsp of Soy sauce.

8. Prepare 1 1/2 tbsp of Mirin.

9. Prepare 1 tbsp of Kombu based dashi stock.

The most common ingredients used for Kinpira is gobo (burdock root) and carrot, but the lotus root is another common ingredient of this cooking style.

From gobo (burdock root), renkon (lotus root), satoimo (taro root), daikon radish, sweet potatoes to yam, each one of them has its unique flavor profiles and nutrient qualities.

When it comes to a simple weeknight side dish, my favorite is this Kinpira Renkon or Japanese Lotus Root Stir Fry.

I absolutely love the texture of crunchy root vegetables.

Macrobiotic: Kimpira Stir-Fry Salad with Mizuna and Lotus Root step by step

1. Cut lotus root lengthwise and slice into 3 cm thick. Saute in canola oil..

2. When its cooked, add finely julienned aburaage and king oyster mushroom cut lengthwise. Pour in the seasonings and cook over medium heat until it has cooked through..

3. Stir in the sesame oil at the end, and turn off the heat. Add the mizuna and lightly toss in the frying pan..

I arranged my grandmother's kimpira dish into a macrobiotic style.

Serve on a plate without mixing too much after you add the mizuna.

Otherwise, you will lose the crunchiness.

Add water, stir and bring to a boil.

Really make an effort to get thin slices!